Easy Seafood Gumbo

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Gumbo or Jambalaya? What’s the difference? Since today is National Gumbo day (yes, yet another National day), I decided to find out. I found out there isn’t a great deal of difference. Both have rice, but jambalaya has the rice cooked into the dish, while gumbo has the rice served separate. Also, okra is typically used as a thickener in gumbo and it isn’t in jambalaya. (Gumbo is the south African word for okra, by the way.)

So why do they celebrate this Cajun soup? As usual, no one really knows. The original recipe dates back to the turn of the 19th century (the very early 1800s) in Southern Louisiana. In fact, the annual cook off has been held there since 1989!

So get ready to celebrate this delicious seafood soup (well, it’s almost a stew) by making a pot. Enjoy it with some garlic crostini and you’ve got an amazing, hearty and satisfying meal!

Here’s How to Do it:

It all starts with the “holy trinity” of vegetables. Some onion, green pepper and celery.

Start by gently “sweating” the vegetables in the butter. When they are just slightly softened, add the flour to make a roux.

Next, stir in the broth. Want to use shrimp broth? After you remove the shells from the shrimp,

put them in a pot of salted water and boil. Let simmer for about 10 minutes then strain off the shells. Use this broth in your gumbo, or chicken broth, or a combination of both!

With the broth add the can of tomatoes, the file powder and all the other spices. Simmer on low for about a half an hour to an hour. Give the flavors plenty of time to meld.

Add the sausage next. Let that simmer for about 15 to 20 minutes.

At the very end, add the sliced (and seeded) okra. Let it all simmer for 15 to 20 minutes –

And finally add the seafood, simmering until it’s cooked through.

Serve topped with cooked white rice and chopped green onion.

Don’t forget that simmered garlic toast on the side – and enjoy!

Happy National Gumbo Day!

© Copyright 2018 The Lazy Gastronome

Seafood Gumbo

Gumbo or Jambalaya? What's the difference? Since today is National Gumbo day (yes, yet another National day), I decided to find out. I found out there isn't a great deal of difference. Both have rice, but jambalaya has the rice cooked into the dish, while gumbo has the rice served separate. Also, okra is typically used as a thickener in gumbo and it isn't in jambalaya. (Gumbo is the south African word for okra, by the way.) 

Happy National Gumbo Day!

Course: Main Course, Soup
Cuisine: American
Keyword: cajun, seafood, soup, stew
Author: HelenFern
Ingredients
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup celery, chopped
  • 1/4 cup onion, chopped
  • 3 Tablespoons butter
  • 2 Tablespoons flour
  • 3 cups broth, shrimp or chicken (see below for shrimp broth)
  • 1 14 ounce can diced tomatoes
  • 1 Tablespoon gumbo file powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper, (a little more if you like it spicy)
  • 1/2 Tablespoon worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 pound andouille sausage, about 2-3 links
  • 1/2 pound raw shrimp
  • 1/2 pound crab claw meat
  • 4 ounces shucked oysters, (about 1/2 cup)
  • 3 to 4 cups cooked white rice
  • 3 to 4 green onions, green and white, chopped
Shrimp stock
  • shrimp shells, (from the shrimp above)
  • 1 teaspoon salt
  • 3 cups water
Instructions
  1. It all starts with the "holy trinity" of vegetables. Some onion, green pepper and celery. Start by gently "sweating" the vegetables in the butter. When they are just slightly softened, add the flour to make a roux. 

  2. Next, stir in the broth. Want to use shrimp broth? See below for the instructions -

    Use this broth in your gumbo, or chicken broth, or a combination of both!

    With the broth add the can of tomatoes, the file powder and all the other spices. Simmer on low for about a half an hour to an hour. Give the flavors plenty of time to meld.

  3. Add the sausage next. Let that simmer for about 15 to 20 minutes.

  4. At the very end, add the sliced (and seeded) okra. Let it all simmer for 15 to 20 minutes -

  5. And finally add the seafood, simmering until it's cooked through.

  6. Serve topped with cooked white rice and chopped green onion. Don't forget that simmered garlic toast on the side - and enjoy!



    .

Shrimp Stock
  1.  After you remove the shells from the shrimp, put them in a pot of salted water and boil. Let simmer for about 10 minutes then strain off the shells.

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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4 Responses to Easy Seafood Gumbo

  1. Veronica Lee says:

    Yummm! This looks amazing! I love seafood! And rice!

  2. My son loves gumbo but I’ve never made it! Thanks for sharing the recipe with us at The Blogger’s Pit Stop!

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